Grandpa's Potato Salad

One of the great things about living in Texas is that the weather is usually mild and we can barbecue pretty much year round. And we do. So there's always a need for great side dishes to go with all that delicious smoked meat. If you've got the beans covered, you'll probably need a creamy potato salad to go along with it.

We make 2 types of potato salad in my household. There's my fresh dill potato salad, and the family favorite, my Grandpa's Potato Salad. Its an old fashioned variation that relies on sweet pickle relish for taste and a dash of mustard for color. Pimentos, sliced black olives, celery, and hard boiled eggs add texture and southern flavor. Try this at your next family potluck or barbecue, its sure to become a favorite.

Grandpa's Potato Salad
(printable recipe)

6 large russet potatoes, peeled and diced
2 stalks celery, diced
1 (15 oz) can sliced black olives, drained (about 1 c)
1 (4 oz) jar pimentos, drained
8 hard boiled eggs, chopped
3-4 tbsp. sweet pickle relish
1/2 - 3/4 c mayonnaise
dash mustard
salt, pepper, and garlic powder to taste

Bring a large pot of water to boil, add the potatoes and boil for about 20 minutes until they are just fork tender. Do not overcook, or they will fall apart in the salad. (If you overcook the potatoes, drain them well and make a whipped version of this salad) Drain the potatoes in a colander, allow them to cool for about 10 minutes while you prep the remaining ingredients.
Combine all in a large bowl, start with about 1/2 c mayonnaise and add more if needed. (Everyone seems to have their own preference on how much dressing is used) Add seasonings to taste, chill 3-4 hours. This is best eaten cold, and makes great leftovers too!